Advanced Dairy Chemistry Volume 2: Lipids

The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, wat...

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Corporate Author: SpringerLink (Online service)
Other Authors: Fox, Patrick F. (Editor), McSweeney, Paul L. H. (Editor)
Format: eBook
Language:English
Published: New York, NY Springer US 2006, 2006
Edition:3rd ed. 2006
Subjects:
Online Access:
Collection: Springer eBooks 2005- - Collection details see MPG.ReNa
Table of Contents:
  • Origin of Fatty Acids and Influence of Nutritional Factors Thereon
  • Conjugated Linoleic Acid: Biosynthesis and Nutritional Significance
  • Intracellular Origin of Milk Fat Globules and the Nature of the Milk Fat Globule Membrane
  • Physical Chemistry of Milk Fat Globules
  • Composition, Applications, Fractionation, Technological and Nutritional Significance of Milk Fat Globule Membrane Material
  • Crystallization and Rheological Properties of Milk Fat
  • Milk Fat: Physical, Chemical and Enzymatic Modification
  • Chemistry and Technology of Butter and Milk Fat Spreads
  • Significance of Milk Fat in Cream Products
  • Significance of Milk Fat in Cheese
  • Ice Cream
  • Significance of Milk Fat in Milk Powder
  • Significance of Milk Fat in Infant Formulae
  • Lipolytic Enzymes and Hydrolytic Rancidity
  • Lipid Oxidation
  • Nutritional Significance of Milk Lipids
  • Oxysterols: Formation and Biological Function
  • High Performa